Mike's Shrimp Creole & Bayou Swamp Sauce
Mike's Shrimp Creole & Bayou Swamp Sauce

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, mike's shrimp creole & bayou swamp sauce. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Watch Chef Mike Harris of Red Roze Catering prepare a fabulous Creole Shrimp Omelet w/ a Cheddar Grit Gratin and Bloody Mary Aioli. Shrimp Creole is near the top of the list. Why would I want to include this dish?

Mike's Shrimp Creole & Bayou Swamp Sauce is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Mike's Shrimp Creole & Bayou Swamp Sauce is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have mike's shrimp creole & bayou swamp sauce using 35 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Mike's Shrimp Creole & Bayou Swamp Sauce:
  1. Get Creole Shrimp - Sausage - Bayou Swamp Sauce & Supplies
  2. Prepare FOR THE SHRIMP BRINE 3 lb Frozen EX Large Raw Gulf Shrimp [shell in - de-veined - rinsed]
  3. Make ready 4 tbs Kosher Salt & 3 tbs Granulated Sugar [for the shrimp brine]
  4. Take FOR THE BAYOU SWAMP SAUCE 1 large Lemon [cut in half - reserve half for shrimp boil]
  5. Prepare 3 stick [4 oz] Quality UNSALTED Butter [like Tillamook]
  6. Prepare 1 lb Pre-Cooked Smoked Andouille [sliced at angle]
  7. Take 1/3 cup Red Tabasco [+ extra to taste]
  8. Get 1/2 cup Seafood Broth
  9. Make ready 5 tbsp Jarred Minced Garlic
  10. Take 1 tbsp Each: Creole Seasoning - Cayenne Pepper - Old Bay Seasoning - Paprika - Red Pepper Flakes - Black Pepper - Onion Powder
  11. Make ready 1/2 tsp Italian Seasoning
  12. Make ready 1 Medium White Onion [chopped]
  13. Take 3 large Stalks Celery [with leaves - chopped]
  14. Prepare 1/4 cup Chives [chopped]
  15. Make ready 1 Medium Green Bell Pepper [chopped]
  16. Get 1 (12 oz) Bottle Red Tabasco Or Louisiana Hot Sauce [for serving]
  17. Prepare 1/2 cup Chopped Fresh Parsley & Chives [for plate garnish]
  18. Get 1/3 tsp Lemon Pepper
  19. Prepare FOR THE KITCHEN EQUIPMENT 1 large Pan With Lid 1 Large Pot With Lid
  20. Make ready 1 large Plastic Bowl [for brining shrimp]
  21. Make ready 1 large Strainer
  22. Make ready Bread
  23. Make ready FOR THE SOPPING BREAD 2 extra large soft Loaf Artisanal Or French Bread [3" thick sliced]
  24. Take Garlic Butter Mixture
  25. Get FOR THE GARLIC BUTTER SPREAD 2 sticks (4 oz) Unsalted Tillamook Real Butter [room temp]
  26. Make ready 1/3 cup Shredded Parmesan Cheese
  27. Make ready 2 tbsp Puréed Garlic
  28. Make ready 1 dash Extra Virgin Olive Oil
  29. Make ready 1 tbsp Each: Dried Parsley & Dried Chives
  30. Prepare 1/2 tsp Each: Italian Seasoning & Red Pepper Flakes
  31. Make ready 1/2 tbsp Creole Seasoning
  32. Take 1/4 tsp Lemon Pepper
  33. Prepare 1/2 tsp Onion Powder
  34. Take 1 1/2 tsp Granulated Garlic
  35. Make ready 1/2 tsp Paprika [sprinkle optional]

Shrimp Creole is a dish of Louisiana Creole origin and has a tomato base. There's another famous New Orleans dish called Shrimp Etouffee which it shouldn't be confused with because that dish has a. Shrimp Creole is a dish of Louisiana Creole origin (French, and Spanish heritage), consisting of cooked shrimp in a mixture of whole or diced tomatoes, the Holy Trinity of onion, celery and bell. Reviews for: Photos of Spicy Shrimp Creole.

Instructions to make Mike's Shrimp Creole & Bayou Swamp Sauce:
  1. Chef's Note: - - Other than the brining process, do not add any additional salt to this dish. The Lemon Pepper, Hot Sauce, Creole and Old Bay Seasonings will each have plenty of sodium within them.
  2. For shrimp brine
  3. Add 1 cup hot water, 4 tbs kosher salt and 3 tbs granulated sugar to a plastic bowl. Mix well until completely dissolved.
  4. Place uncooked, frozen shrimp in bowl and add 4 cups of ice to it. Brine should be at 36° - 40° to be effective. Also, add just enough cold water to totally cover shrimp. - - Your shrimp are now dethawing and brining in this mixture. This method will plump your shrimp and lend that delectable fresh snap to them we all crave. - - Allow shrimp to brine for 2 hours.
  5. Following brine - preheat oven to 350°
  6. For vegetables, spices and bayou swamp sauce
  7. Fine chop bell pepper, celery with leaves, garlic, white onions, chives, parsley and juice half lemon. - - Also, slice pre-cooked Andouille Sausage into bite sized pieces at a slant or angle.
  8. In a large pan with tight fitting lid, place all other ingredients [except for shrimp, garnishments other lemon half] and simmer 1/2 hour stirring regularly.
  9. In the last 15 minutes of Step #8, bring your 2nd pot with water and 1/2 squeezed lemon to a very rapid boil. Leave lemon half in pot. - - Add shrimp for 3 minutes. Drain shrimp in strainer immediately and quickly run cold water over shrimp to halt the cooking process.
  10. Quickly peel shrimp and add to simmering Bayou Swamp Sauce. Let simmer on low for 2 minutes. Your shrimp will absorb the Creole seasonings as they tighten up. Stir occasionally.
  11. Serve with sides of Tabasco Or Louisiana Hot Sauce and garnish plate with fresh chopped Parsley and Chives.
  12. Chef's Note: Make certain you stir this dish well before serving each bowl. If not, all solid ingredients will sink to the bottom of the sauce pan once motion has stopped. At that point, all the oil from the butter will rise to the top.
  13. For your garlic spread
  14. Evenly slice French Bread into 3" thick slices.
  15. Mix all ingredients in the Garlic Butter Seasoning category together very well. Slightly heat in microwave if need be.
  16. Place bread on cookie sheet butter side down. Lightly sprinkle bread slices with Paprika for both color and spice if desired.
  17. Bake 15 minutes at 350° or, until they're crispy and golden brown. Be careful to not over bake.
  18. Enjoy!

Lagasse was a master of "haute Creole" cooking, a complex blend of Creole and Cajun with signature dishes such as baked redfish en papillote and bread pudding soufflé. Shrimp Creole - A comforting plate of goodness with succulent shrimp simmered in a perfectly seasoned tomato sauce.. Enjoy this classic shrimp Creole recipe with shrimp, tomatoes, garlic, onion, celery, and other The Creole sauce is a thickened mixture of tomato sauce, chopped vegetables, garlic, and spices. Shrimp Creole is a Louisiana classic recipe that starts with the holy trinity, is spiced with a bit of hot Continue cooking the shrimp creole until the shrimp are just done cooking. This southern Louisiana shrimp creole dish is cooked with tomatoes, onions, peppers and celery.

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